Sweet Chilli Salmon

  • 10 min Cooks in 10 min
  • Easy Easy
  • Serves 4Serves 4


Step 1

Heat the oil over a medium heat in a non-stick frying pan for 2 minutes and cook the salmon skin side down for 3 minutes. Turn and cook for a further 2 minutes.

Step 2

Combine the cucumber, spring onions, tomatoes, pineapple and coriander leaves in a large bowl and toss well.

Step 3

To Serve:

Divide the salad evenly between the individual serving plates and top with the cooked salmon portion. Drizzle over the sweet chilli sauce and serve garnished with crispy fried noodles and a wedge of lime.


  • 460g (4 portions)  Tassal Fresh Tassie salmon, skin-on
  • 2 tbsp olive oil
  • 1 continental cucumber, sliced
  • 5 spring onions, sliced thinly
  • 2 tomatoes, diced
  • 2 cups fresh pineapple, cut into thin wedges
  • 1 cup coriander leaves
  • 1 cup sweet chilli sauce
  • 50g crispy fried noodles to serve
  • Wedges of lime, to serve